Preheat oven to 400° F. Toss the Brussels sprouts with 2 tablespoons of olive oil season with salt and paper and roast on baking sheet in oven for 30 minutes or until tender and golden brown. Remove from oven and let cool.

Heat the remaining tablespoon of vegetable oil in a large saucepan over medium heat. Add sliced fennel, season with salt and pepper and cook stirring occasionally until starting to soften.

Add stock, reduce heat to medium-low and continue to cook, covered until fennel is tender, about 20 minutes.

Uncover, increase heat to medium-high and cook stirring often until the liquid has evaporated and fennel is golden brown and caramelized.

Add apple cider vinegar to pan and scrape up any browned bits from bottom of the pan. Set aside to cool.

Put the champagne vinegar, Dijon mustard, honey, and shallot into the bowl of a blender or small food processor and pulse until well blended. With the blender still on, gradually pour in the olive oil in through the lid opening, until well emulsified.

Season the dressing with salt and pepper.

Toss the roasted Brussels sprouts with the caramelized fennel, sliced radicchio, halved red grapes, and ½ of the chopped Marcona almonds in large mixing bowl.

Add the vinaigrette and toss to coat.

Separate the salad among plates and garnish with reserved fresh Brussels sprout leaves and additional almonds.

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